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“From BHG”
70 cookies

Ingredients Nutrition


  1. In a big bowl, beat the butter, using an electric mixer on medium to high speed, for 30 seconds.
  2. Add in brown sugar, sugar, and cooking oil; beat until combined, scraping sides of bowl occasionally.
  3. Beat in egg, baking soda, cream of tartar, vanilla, and salt until combined.
  4. Beat in flour; stir in oats, rice cereal, chocolate chips, coconut, and nuts with a wooden spoon.
  5. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
  6. Bake at 350° for 12-14 minutes or until edges are lightly browned.
  7. Transfer cookies to a wire rack; let cool.
  8. To store: place in layers separated by waxed paper in an airtight container; cover; store at room temperature up to 3 days or freeze up to 3 months.

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